MIGHTY Vegan Cupcakes

Ingredients

• 150ml MIGHTY M.lkology Whole 
• 1/2 tsp cider vinegar
• 120g vegan spread
• 120g golden caster sugar
• 1 tsp vanilla extract
• 110g self-raising flour
• 1 tsp baking powder

For the buttercream

• 125g vegan spread
• 400g icing sugar
• 2 tsp vanilla extract
• 100ml MIGHTY M.lkology Whole 
• a few drops of vegan food colouring.

For the chocolate drizzle 

• 200g dark chocolate
• X1 small piping bag

Method:

1. Pre-heat oven to 180 degrees
2. Firstly, take the MIGHTY M.lkology whole and whisk in the apple cider vinegar, set aside to thicken.
3. Now in a large mixing bowl and with an electric hand mixer beat the vegan spread and caster sugar together until light in colour, whisk in the vanilla extract and add a little of the MIGHTY M.lkology, now sift in the flour and in a figure of eight motion mix in gently adding the MIGHTY M.lkology little by little as you mix. Add the baking powder and salt until your batter is smooth.
4. In a x12 hole cupcake tray add two cupcake cases into each, fill each one 3/4 full and bake in the middle of the pre heated oven for 20-25mins until they have risen, check a metal skewer comes out clean, leave to cool completely on a wire rack.
5. Now to make the buttercream, beat together the vegan spread and icing sugar with an electric hand mixer until light in colour, beat in the vanilla extract now fold in the MIGHTY MLK whole until fully combined, divide between two bowls and mix in your vegan food colouring in one batch mix well and place both into the fridge to stiffen up.
6. Bring a half full saucepan of water to the boil put a metal or glass bowl over it ensuring it doesn’t touch the water, break up the dark chocolate and leave to melt stirring occasionally, once melted leave to cool slightly and poor into the piping bag, set aside.
7. Now add a spoonful of buttercream icing to each cupcake and smooth with a small spatula, take the piping bag of melted chocolate and trim of the end, drizzle each cup cake with the dark chocolate.